A rich source of iron, vitamins A and C, spinach has dark green leaves that may be curled or smooth. It can be used raw in salads, or boiled/sautéed as a vegetable. Dishes that use spinach as an integral ingredient are called "a la Florentine."
southwestern Asian plant widely cultivated for its succulent edible dark green leaves
dark green leaves; eaten cooked or raw in salads
What doesn't spinach have? It's loaded with lutein (great for eyes) and many other carotenoids, which are healthful antioxidants; plus other antioxidants such as coenzyme Q, in serious doses; plus several B vitamins plus C and E; plus iron and other minerals; plus betaine, a vitaminlike nutrient research suggests is good for your heart. And with almost no calories, you can eat as much as you want.
A vegetable with dark green, spear-shaped leaves that can be curled or smooth and are attached to thin stems; the leaves have a slightly bitter flavor and are eaten raw or cooked.
A plant with dark green spear-shaped leaves. Spinach, with its slightly bitter flavor, is high in nutritional content and can be eaten raw or cooked.
Builds blood because of it’s high content of iron and chlorophyll, also high in calcium and vitamin A
A vegetable with deep green leaves that are suitable for mixing with other greens or as the only salad green.
An annual potherb from southwestern Asia grown for its leafy green leaves. Spinach can be used raw, or cooked by boiling or sautéing. Its leaves contains small amounts of oxalic acid which gives spinach a slightly bitter flavor.
Associated with low occurence of cancer, rich in beta carotene and lutein, eat raw or lightly cooked.